Short communication: A survey on the rotundone content of eighteen grape varieties sourced from a germplasm collection during a cool season

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-26 DOI:10.1016/j.jfca.2024.107024

Thomas Baerenzung dit Baron , Laura Lescot , Daria Asieieva , Chloé Cuif , Olivier Yobrégat , Alban Jacques , Valérie Simon , Olivier Geffroy

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引用次数: 0

Abstract

The aim of this work was to quantify rotundone by SPE-SPME-GC-MS in grape samples from eighteen varieties collected from a germplasm collection to investigate their aptitude to produce rotundone. The analytical method showed a good linearity (R² = 0.9995), repeatability (< 9 %), and satisfactory limits of detection (∼7 ng/kg) and quantification (∼20 ng/kg). Surprisingly during this cool season, rotundone was not detected in Vitis vinifera L. cv. Gamay and Grüner Veltliner - some known rotundone-producing varieties - and was only found in Fer, Duras, Syrah, Tardif, and for the first time at such level of concentration in Grenache. Our findings that suggest the existence of three classes of rotundone producers (no/low, moderate and high) with the level of production being modulated within a class by environmental conditions would deserve to be confirmed during another season.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.